Analysis of bread loss factor using modified Debye equations

Dielectric properties of foods: Reported data in the 21st Century and their potential applications

“…In their work, they also found some valuable equations to calculate both the dielectric constant and dielectric loss factor. In other report, Liu, Tang, and Mao (2009) focused on the analysis of the influence of frequency, temperature and moisture content of white bread on the dielectric loss factor, which is more directly related to conversion of electromagnetic energy to thermal energy during dielectric heating.…”

Dielectric properties of ground almond shells in the development of radio frequency and microwave pasteurization

“…The effective electrical conductivity (r e ) can be estimated from the measured dielectric loss factor using the following relationship for low frequencies of less than 200 MHz (Liu et al, 2009):…”

Temperature and moisture dependent dielectric properties of legume flour associated with dielectric heating

“…In fact, using the above relationship, lost factors of several high moisture foods, such as mashed potato and salmon fillets, were estimated with good accuracy from electric conductivities directly measured by conductivity sensors (Guan, Cheng, Wang, & Tang, 2004;Wang et al, 2008b). But for solid materials of intermediate and low moisture contents, however, the slope was found to be greater than À1 (Guo et al, 2008;Liu, Tang, & Mao, 2009;Wang et al, 2005Wang et al, , 2008b. This suggests that Eq.…”